Main
Creamy Chicken Chili with Pinto and Navy Beans
1 hServes 6Nutri-Score B€€
B
1 h
1 hCreamy Chicken Chili with Pinto and Navy Beans
what you need
Ingredients
pinto beans (canned, drained and rinsed)Pantry400 g- navy beans (canned, drained and rinsed)Pantry400 g
chicken (boneless, cut into pieces)Meat600 g- Rotel tomatoes (diced tomatoes with green chiles, with their juice)Pantry400 g
celery (stalks, sliced)Produce3 pieces
cream cheese (thick slice)Dairy115 g
sea salt (to taste)Spices5 g
black pepper (freshly ground, to taste)Spices2 g
per serving
Nutrition
279kcal
- Carbs
- 22 g
- Proteins
- 28 g
- Fat
- 9 g
what you’ll use
Tools
Slow cooker
Spatula
step by step
Method
- Step 1
Load the beanpot
- Add the pinto beans and navy beans to the slow cooker.
- Add the chicken, Rotel tomatoes and celery.
- Season with sea salt and black pepper and stir to combine.
- Step 2
Cook the chili
- Cover and cook until the chicken is tender and the beans are soft, stirring once or twice.
- Step 3
Melt in the cream cheese
- Add the cream cheese and stir until fully melted and creamy.
- Taste and adjust the salt and pepper.
- Step 4
Serve
- Ladle the chili into bowls and serve hot.
most cooked first